Categories: MARISCOS
Ingredients
- Mussels in cream sauce
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- By Chef Danielle Turner
- Posted July 23rd, 2010
- Servings: 4
- Author Notes: Springtime in Paris may be grand, but summer in the City of Lights can be a dream come true for food lovers. Mussels fresh from the sea are quintessential French bistro fare.
- Ingredients: •2 tablespoons butter
- •1 leek, cleaned and chopped
- •2 cloves garlic, finely chopped
- •1 shallot, finely chopped
- •1/3 cup white wine
- •2/3 cup heavy cream
- •1 1/2 pounds mussels, scrubbed and debearded
- •Sliced French bread
- Instructions: 1.Melt butter in a large sauté pan
- 2.Stir in leeks, garlic and shallots and cook until vegetables soften, 3 – 5 minutes
- 3.Add white wine and cook until wine has reduced by about half, about 3 minutes
- 4.Stir in cream and cook until liquid thickens slightly, about 3 minutes
- 5.Add mussels and cover. Cook until mussels open in their shells, about 5 minutes. DO NOT EAT ANY mussels THAT REMAIN CLOSED AFTER COOKING
- 6.Remove mussels from heat and scoop into bowls. Serve with sliced French bread